Creme Brulee/ Scottish Burnt Cream

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Creme Brulee


600ml double cream
1 vanilla pod
6 egg yolks
30g caster sugar
2 tablespoons demerara sugar



Pour the cream into a small, heavy based pot. Slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a low heat.

Put the yolks and caster sugar into a bowl and whisk until combined. When the Cream starts to boil, pour the cream onto the yolk and sugar mix, stirring constantly. Discard the vanilla pod

Divide the mixture between 4 ramekins dishes, place in an oven tray and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 40 minutes until the custard is set.  It should wobble when shaken. Cool and then chill until cold.

Scatter the tops of the cold brulees with demerara sugar, and put under a hot grill to caramelise the tops.

Some people like it cold. Put it into the fridge for a couple of hours.

I like it hot. Go on …..burn the top of your mouth with the Brulee.

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